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Parmesan Potato-Stuffed Cabbage Leaves

vegetables, cheese, potatoes

8 cabbage leaves
2 baking potatoes; peeled and cut in chunks
2 eggs
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons butter
1/4 teaspoon salt
1/4 teaspoon pepper
pinch nutmeg
1/2 cup vegetable stock

In large pot of boiling salted water, cook cabbage leaves until softened, about 5 minutes. Remove with slotted spoon; chill in cold water. Drain and pat dry, then set aside. In same pot, cover and cook potatoes until tender, about 15 minutes; drain. Add eggs, half of the cheese, the parsley, butter, salt, pepper and nutmeg; mash together. Lay leaves on work surface. Spoon one-eighth of the potato mixture onto centre of each. Fold sides over filling; starting at 1 unfolded end, roll up. Place, seam side down, in greased 8-inch square glass baking dish. (Make-ahead: Cover and refrigerate for up to 1 day.) Pour vegetable stock over top. Cover and bake in 375°F oven until tender, about 30 minutes. Uncover and sprinkle with remaining cheese; bake until cheese is golden, 25 to 30 minutes.

Contributor: Canadian Living Magazine, September, 2001

Yield: 4 servings

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